Hugh Carpenter, the co-author of the Fusion Food Cookbook, joins Heidi Bohay to discuss an exciting new style of cooking and to share a recipe that will be a welcome addition to any cooperative dinner buffet. He explains that fusion cooking involves the use of seasonings and spices from other cuisines in traditional American cooking. Some examples would be brushing an Asian barbecue sauce over veal or meatloaf roasted in the oven, or adding finely minced ginger to salad dressing. In this recipe, a traditional Asian dish is combined with a favorite from the American Southwest. Ingredients: 1 lb. ground chicken (pork or veal can also be used)
6 cups spinach leaves, chopped and blanched
Kernels from one ear of corn
2 green onions, chopped
1 roasted red pepper
2 Tbs. oyster sauce
2 tsp. chili sauce
1/4 cup chopped cilantro
2 cloves finely minced garlic
1 egg
36 wonton or "Gyoza" skins (same as ravioli or tortellini wrapping)
1 Tbs. cooking oil
3/4 cup salsa
1/2 cup water Preparation: Combine chicken, spinach, corn, onions, red pepper, oyster sauce, chili sauce, cilantro and garlic in a large bowl. Moisten mixture with raw egg and mix with hands. Place 2 teaspoons of filling mixture in the center of a wonton skin. To fold, pick up the edge and squeeze the sides up around the filling (like a four-leaf clover) without folding them over the top. Then put the skin in the hollow of your hand, squeeze gently and flatten with thumb and index finger at the same time. Place the uncooked dumplings on a baking sheet that has been lined with parchment paper and dusted with cornstarch. In a nonstick saute pan, heat cooking oil over medium high heat. Place the dumplings, filling side up, in the pan. Fry for about 2 minutes, or until the bottoms become golden. Jiggle the pan so the oil runs underneath the dumplings. When the bottoms are brown, pour salsa around and between -- not on top of -- the dumplings. Add water, then cover pan and steam dumplings for about 20 minutes, until skins are fully cooked. You can also find these mouth-watering recipes in Hugh Carpenter's book. Try them out at your next party. - Southwest Caesar Salad with Chili Croutons (figure A).
- Grilled Marinated Vegetables (figure B).
- Tiger Prawns with Thai Green Curry Sauce (figure C).
- Homemade Truffles with Fresh Fruit and Raspberry Sauce (figure D).
RESOURCES :
Fusion Food Cookbook
Model: 1885183003
Author: Hugh Carpenter and Teri Sandison
Artisan Publishing
(1994)
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